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Easy Cheesy Breakfast Casserole Recipe | 1-Minute Video
Easy Breakfast Casserole with Sausage, Hashbrowns and Eggs
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: About 8 servings 1x
Description
This easy sausage, egg and hash brown breakfast casserole is simple to make, and always a crowd-pleaser!
Ingredients
Scale
- 1 pound ground Italian sausage (hot, mild or sweet)
- 1 medium white onion, diced
- 1 red bell pepper, cored and diced
- 3 cloves garlic, minced
- 1 (20 ounce) bag frozen diced hash brown potatoes*, thawed
- 2 cups shredded sharp cheddar cheese, divided
- 6 eggs
- 1/3 cup milk
- 1 teaspoon fine sea salt*
- a few generous twists of freshly-cracked black pepper
- toppings: thinly sliced green onions, sliced avocado and/or hot sauce
Instructions
- Prepare oven. Heat oven to 375°F.
- Brown the sausage. Cook over medium-high heat in a large sauté pan until browned, crumbling the sausage with a spoon as it cooks. Transfer sausage with a slotted spoon to a large mixing bowl. Reserve 1 tablespoon of the remaining sausage grease in the sauté, and discard the rest.
- Sauté veggies. Add onion and bell pepper to the pan and sauté for 5 minutes, stirring occasionally, until softened. Add garlic and sauté for an additional 2 minutes, stirring frequently, until fragrant. Transfer the vegetable mixture into the mixing bowl with the sausage. Add the thawed diced potatoes and 1 1/2 cups cheese to the mixing bowl with the sausage and veggies. Toss gently until evenly combined.
- Add the eggs. In a separate small bowl, whisk together the eggs, milk, salt and black pepper until combined. Add the egg mixture to the potato mixture and toss gently to combine.
- Bake. Pour the mixture into a 9×13-inch* baking dish and top with the remaining 1/2 cup of shredded cheese. Cover with aluminum foil and bake for 40 minutes. Remove the aluminum foil and bake for an additional 10-15 minutes until the potatoes in the center are cooked through. Transfer the baking dish to a wire rack.
- Serve. Serve warm, garnished with your favorite toppings, and enjoy!
Notes
Potatoes: If you don’t have a bag of frozen diced hash brown potatoes, feel free to dice 20 ounces (nearly 2 pounds) of Yukon gold potatoes for this recipe.
Type of salt: I always cook and write my recipes with fine sea salt. But please note that if you are using iodized table salt, you only need to add about half as much.
Size of baking pan: This casserole will also fit in an 11 x 7-inch or 9 x 9-inch baking pan, if you prefer. It will likely just need an extra 5-10 minutes to cook.
followed recipe exactly for portions but it seemed VERY thick for a casserole to cook through the middle so I split it into 2 casserole dishes and it came out super yummy. would definitely make this again, thanks!
Now I know what to do with my breakfast sausage I’m thawing out!
Any ideas for ground pork ?
Has anyone tried this with broken up pieces of bacon instead of the sausage? Curious how that would work. Looks absolutely delicious. Can’t wait to make it for the next family gathering.
I make something extremely similar with bacon but I cook it in a skillet instead of the oven. I cook the bacon first until crisp, pull it out and cook the potatoes in the bacon grease and season them. Also add any extras you want like green peppers, onions, or any other veggies you might like. Once they’re pretty cooked through, crumble the bacon over it, add scrambled eggs, and melt the cheese over it. It’s delicious!
Made this for a brunch and it was a hit! I used a bag of refrigerated shredded hashbrowns and it worked just fine. Great flavor and leftovers were great too. I could imagine making this on a weekend and eating it for several days for breakfast.
We made this recipe for our “breakfast for dinner” tonight. I doubled the onions and red peppers, and used a sprinkling of salt while sautéing the vegetables, but otherwise followed the recipe as written. It came out beautiful, just like your gorgeous pictures, and was a huge hit. Thanks for wonderful recipe. I’m sure we will be making it often!
This sounds delicious! Do you know how this is reheated? I wanted to try and do it at the beginning of the week and have it last a few days.
How would this recipe turn out using breakfast sausage instead of italian? Have you done the recipe this way?
It would be great, probably just not as Italian spiced. Go for it! :)
My guys would inhale this dish! I’d probably have to make two if I wanted to enjoy any of it! It would be great for a potluck brunch too
Do you think you could use Egg Beaters for this?
I have not tried that, but believe you could. (If you do, let me know how it goes!)
I made this for Mother’s Day brunch today and it was a hit! Lots of compliments and it disappeared quickly :) It turned out perfect assembling it last night and baking it this morning. Thanks for another winner, Ali!